We love hashbrowns for breakfast and dinner, not the kind in the dairy case either. Whenever I make baked potatoes, I always bake at least five or six extra potatoes to make hashbrowns the next day or the day after. The baking process can be either done in the oven or microwave. Allow the extra potatoes to cool at room temperature and refrigerate until you are ready to make your hashbrowns. I dice them into 1/2″ squares and heat the cast iron skillet on medium high. After it’s preheated for about five minutes, I add about 3 T. canola oil and carefully slide the cubed potatoes in the oil. I turn down the heat to medium and I allow them to brown for about three to five minutes BEFORE I turn. This allows them to get crispy. I don’t keep turning them over and over because the potatoes need time to brown. Once they are lightly browned, I move the potatoes to the sides creating a hole for the chopped peppers and onions. I just use a moderate amount, about 1 cup in all and allow them to soften in the center of the pan. Once they are sauteed, I mix the peppers and onions in with the potatoes and add salt and pepper to taste. It takes quite a bit of salt to make them taste well, so be generous, but taste as you go. You can continue to brown the potatoes more if desired or serve them right away with or without ketchup. The girls like theirs without, while the boys pour it on.
We serve ours as a side with a dinner entree or a side item with eggs and turkey bacon or sausage. Take advantage of batch cooking potatoes when they go on sale. A good price on a 10# bag is 2.50-2.99. Consider stocking up on two bags for your family. You can freeze cooked potato cubes for future hashbrowns, mashed potatoes and twice baked potatoes. Consider batch cooking baked potatoes
5-6 cooled, baked potatoes, diced into 1/2″ cubes
3 T. oil
1 small onion diced
1/2 bell pepper, red or green, diced